It was a good idea, trouble is this group is so few on the ground!

I posted on ufdi about the discrepancy and I think 400ml of coconut milk is fine, damn good curry by the way

I will post Pat Chapmans base sauce recipe from the New Curry Bible over the weekend (I'll also do a review of the book), IIRC it doesnt contain tomato at all (I could be wrong its been a while since I looked at it)

Nothing like answering your own question :-)

http://www.ndtvcooks.com/microwave/microwaverecipe.asp?id=48

This site has a recipe that seems to contain the right ingredients, just needs to be adapated to the BIR way, I will have a go and post a recipe if I hit the nail on the head.

Yes thats the one

Been there again last night and its actually spent Kalia

On the menu it says it is a hot sweet spicy dish with lemon, fennel, onion and mustard seeds

Hi CK,

This recipe came from the secrets of teh indian restaurant chefs book, I recommend this ebook to anyone, its more expensive than Dave's book from curryhouse.co.uk and its not quite as good but it does have some very good recipes in it (like this one)

Chicken Do Piaza

Ingredients:

4 tablespoons Oil
1 Medium onion (finely chopped)
2 Cloves
1 Brown cardamon
2 Green cardamons
3 Black peppercorns
3 inch Cinnamon stick
1 Large onion (thickly chopped)
1/2 teaspoon Chilli Powder
1 Clove of garlic (crushed and chopped finely)
4 tablespoons Basic Curry Sauce
1 teaspoon Special Spice Mixture
1/2 teaspoon Cumin seeds
5 tablespoons Natural yoghurt
5 tablespoons Hot water
1 pinch Salt
1 portion Chicken (pre cooked)
1 Tomato peeled, quarted and deseeded)
1/2 teaspoon Garam masala
1/2 tablespoon Green pepper
2 tablespoons Freshly chopped coriander leaves
1 tablespoon Single cream

1. Heat the oil and fry the finely chopped onion until golden brown, then remove the onion from the oil, put into a dish and leave to one side.
2. Add cloves, cardamoms, peppercorns, cinnamon stick to the hot oil, and stir for one minute.
3. Add the thickly chopped onion, chilli powder and crushed garlic and stir-fry for ten minutes on a low heat.
4. Add the basic curry sauce, special spice mixture, cumin seeds and blend in before adding the yoghurt. Stir fry for a further two minutes.
5. Add hot water, salt and cooked chicken and leave on a fairly high heat for two and a half minutes.
6. When the chicken is well heated, put contents into a pyrex or similar casserole dish.
7. Garnish with the already fried onion, tomato, garam masala, green pepper and coriander leaves.
8. Place in a pre heated oven for fifteen minutes.
9. Remove from the oven, pour the cream over the top and serve.

Quote from: tempest63 on January 12, 2005, 01:52 PM
Simmer the chicken breasts with salt and turmeric powder for 15 minutes.
Drain the chicken and when cool enough to handle shred the chicken.

Presumably simmer in water, turmeric and salt yes? (I would have thought so)

My trouble is getting hold of chaat masala (or the black volcanic salt to make it myself), my local asian grocer doesnt stock either (to be fair its about the only thing he doesnt stock)

Checkout Pete's base sauce recipe, it uses 1 tin of tomatoes but with more onions.

I think adding tomato to the base sauce is right but maybe your ratio is too high on the tomato side.

We have heard that quite a few chefs throw in the odd potato and carrot to a base sauce, I like the idea of a carrot or 2 as this will increase the sweetness and I am finding that my curries are not quite as sweet as my local Indian, while they are almost certainly just using sugar I would like to find a natural alternative? .

Hi Pete,

As you know I have this book and rate it highly, the recipes are very good, its a good read and has loads of recipes. The only downside is that his base sauce doesnt produce a high quantity so I use his recipes with your base and they are superb.

The easy way to download the whole book is to install a tool like flashget and then when on the index page right click and select 'Download all by flashget'

Dave's CTM recipe is the best I have found, I have also tried his recipes for madras, balti, bhuna and jalfrezi and all are great, well worth the 8 quid although I think his forum will suffer due to it being members only but it is good that you can speak to Dave direct on it.

cheers